Recipe: Chipotle mussels

By Simon Gault

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Chipotle mussels. Photo / Supplied
Chipotle mussels. Photo / Supplied

These make fantastic finger-food. They are something that I always serve at a barbecue. Tabasco chipotle sauce, made with smoked chillies, is available in specialty food stores and good supermarkets. Butter and chipotle - it really doesn't get any easier.

Serves 6

• 2 cups white wine
• ½ onion, sliced
• 1kg mussels
• 50g butter
• 1 tbsp Tabasco chipotle sauce


1. Heat a large saucepan, add the wine and onion, place the lid on and cook until the onion is soft, then add the mussels. Replace the lid and steam until the mussels just start to open.

2. In a separate saucepan melt the butter and add the Tabasco chipotle sauce.

3. Take the mussel meat from the shells and remove the tongues and beards, then add to the melted butter sauce and mix to coat. Reheat the mussels in the butter sauce, then place on the shells with a little of the sauce and serve.


Simon says

Make sure you discard any mussels that do not open during cooking. To debeard the mussels, pull the threads down towards the pointy end of the shell, discarding the brown foot and any muscle attached to the shell.

Homemade, by Simon Gault, published by Pengiun, is available now. RRP $60

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